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There's something inherently booze-friendly about Spam. Maybe it's the saltiness in each hammy bite. Or maybe it's the mystery-meatiness of the processed pink product that begs to be washed down with an alcohol chaser. Perhaps its sheer adaptability in the kitchen lends itself well to a variety of cold beverages. Or, like hot dogs and other processed pork products, Spam just tastes damn good with a cold beer.

Yeah, I think that's it.

And while I've been known to pop open a can of Spam, slice it, fry it, and call it a night, I do like to take advantage of the canned meat's versatility. For example, if sliced just right, Spam makes for an excellent spring roll filling—especially so when combined with slivers of fresh pineapple, toasted sesame seeds, and green onions.

When fried to a crisp in hot oil, these Hawaii-ified spring rolls are great as is, but a dip in homemade sweet and sour sauce provides another contrast to the crunchy shell and toasted sesame seeds, salty Spam and sweet pineapple.

Crunchy, salty, and sweet, these easy to prepare Spam and pineapple spring rolls make for a great beer-ready appetizer.

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Marvin is the author of the Filipino food blog, Burnt Lumpia. Once upon a time, he was also the founder and co-owner of The Manila Machine, Los Angeles' first Filipino food truck.
Marvin's debut cookbook, The Adobo Road Cookbook: A Filipino Food Journey, will be released by Tuttle Publishing in early 2013.
When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. As such, Marvin covers bars and breweries for Serious Eats, and he is also a Bar Bites recipe contributor to Serious Eats.

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